Abstract: It is not difficult to make peach cakes. Many friends can make them at home. However, when making peach cakes, many friends find that the peach cakes made at home are not like those bought outside, and there are no cracks on the surface. In fact, the cracks on the surface of the peach cake are caused by the natural cracking of the dough dough caused by the release of gas by the leavening agent. The reason why the peach cake made without cracks may be that the dough mixing time is too long, the ratio of raw materials is wrong, the dough is not fully fermented, and the baking time is too long. Due to reasons such as long time or too high heat, let’s learn how to make peach cakes to get cracks. 1. Why are the peach cakes made without cracks

For those who love sweets, peach cakes are a delicacy not to be missed. Generally, the surface of handmade peach cakes is dark yellow with ravines. It has a similar texture and tastes very delicious; some peach cakes have no cracks on the surface and usually have a worse taste. So why do peach cakes have no cracks?

The cracks in peach cakes are not artificially made, but are caused by the leavening agent releasing a large amount of gas during production and natural cracking after heating. If there are no cracks, there may be the following: Reasons:

1. During the mixing process, the flour was glutened due to the mixing time being too long after adding the dough.

2. What is used is not low-gluten flour. Medium-gluten flour and high-gluten flour are not as suitable as low-gluten flour.

3. There is a problem with the sugar used. The sugar used to make peach cake is required to be powdered sugar, which can help stabilize the foam.

4. The ingredient structure is unreasonable when making dough.

5. The dough is not fully fermented.

6. The baking time is too long or the heat is too high.

The above are some common reasons why the dough has no cracks, so how to make cracked peach cakes?

2. How to make peach cakes with cracks

If you want to make peach cakes with cracks, the key is to pay attention to some things when making them:

1. In terms of selection of raw materials, be sure to use low-gluten flour and powdered sugar. Adding some lard during production can achieve a fluffy and crispy effect with clear patterns.

2. When making peach cakes at home, edible baking soda is generally used as a leavening agent. There may be a problem of insufficient gas release. If possible, it is recommended to use edible stinky powder.

3. Do not add water when kneading the dough, and the kneading time should not be too long, otherwise the dough will become glutenous and the peach cake will not crack or become crispy.

4. One of the raw materials of peach cake is eggs. It is recommended to separate the egg white when using it, otherwise the peach cake will be harder and less likely to crack.

5. When making peach cakes, the dough should be made into a steamed bun shape. After proofing, the steamed bun-shaped dough will collapse and form a round cake shape, which will make it easier to crack; If the dough is directly shaped into a round cake, the baked peach cake will not crack.